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Chocolate Honey Bars

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Chocolate Honey Bars Diabetes Friendly

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As a mom of 4, all of whom I homeschool, and a business owner running two different entities, I am constantly running around. I often need a healthy sweet treat to keep my tank humming. While I try to focus on eating lots of fruits and veggies, these Chocolate Honey Bars are a fun splurge!

My go-to ingredient in these bars is raw honey, which has more vitamins, minerals, and enzymes than refined sugar. I’ve also found it doesn’t cause my blood sugar to spike in the same way as cane sugar does.

Further Food Commentary:

I love that even though this is a sweet treat there are no refined sugars or flour in this whole recipe! The bit of sugar that is included is balanced out by the fat from the nuts, coconut flour and cream to prevent blood sugar spikes and to keep hunger at bay! Healthy, on-the-go, non-processed foods are so important because often, when we are on the run, we realize too late that we are hungry and we end up making poor decisions.

By Amy Shapiro, MS, RD, CDN
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Chocolate Honey Bars

Stars ( Reviews)

  • Prep Time:30 mins
  • Cook Time:30 mins
  • Servings: 12

Ingredients

For the Crust and Honey Layers:

coconut oil

2 cups cashew or almond flour

⅓ cup potato starch

1 tablespoon coconut sugar

½ teaspoon sea salt

1 egg white (whisked)

2-4 tablespoon coconut cream

½ cup raw honey

 

For the Chocolate Layer:

1 ¼ cups very dark chocolate chips or paleo chocolate chips

½ cup coconut cream

1 teaspoon vanilla

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Grease an 8×8 baking dish with coconut oil.
  3. For the crust, mix together all dry ingredients, then stir in egg white with a fork.
  4. Add just enough coconut cream to bring the dough together into a ball. It will be clumpy when stirred with the fork, but should come together fairly easily into a ball.
  5. Press the ball flat, and use fingers to mold it to bottom and sides of dish, forming the crust. Use a small pizza roller to smooth it out if necessary. If your fingers get sticky moisten with a bit of water. Make sure crust is even and not too thick.
  6. Bake for about 12 minutes, or until crust is crispy. Spread honey on the warm crust, then refrigerate until honey thickens and sets.
  7. While the crust and honey cool in the refrigerator, set up a double boiler on stove top with about 2 inches of water in the lower chamber.
  8. Place the chocolate, cream, and vanilla into the top pot. Turn burner on medium/low, and stir frequently, gently melting chocolate without burning it (the microwave also works for this step, set it at 20 second intervals, stirring in between).
  9. Pour the chocolate mixture over the cooled honey and return to the refrigerator. Once the chocolate has hardened, cut it into pieces and enjoy!
Preheat the oven to 350 degrees F. Grease an 8×8 baking dish with coconut oil. For the crust, mix together all dry ingredients, then stir in egg white with a fork. Add just enough coconut cream to bring the dough together into a ball. It will be clumpy when stirred with the fork, but should come together fairly easily into a ball. Press the ball flat, and use fingers to mold it to bottom and sides of dish, forming the crust. Use a small pizza roller to smooth it out if necessary. If your fingers get sticky moisten with a bit of water. Make sure crust is even and not too thick. Bake for about 12 minutes, or until crust is crispy. Spread honey on the warm crust, then refrigerate until honey thickens and sets. While the crust and honey cool in the refrigerator, set up a double boiler on stove top with about 2 inches of water in the lower chamber. Place the chocolate, cream, and vanilla into the top pot. Turn burner on medium/low, and stir frequently, gently melting chocolate without burning it (the microwave also works for this step, set it at 20 second intervals, stirring in between). Pour the chocolate mixture over the cooled honey and return to the refrigerator. Once the chocolate has hardened, cut it into pieces and enjoy!

Nutrition Information

Per Serving: Calories: 196; Total Fat: 11g; Saturated Fat: 1g; Monounsaturated Fat: 0g; PolyunsaturatedFat: 0g; Cholesterol: 0mg; Sodium: 99mg; Potassium: 148mg; Carbohydrate: 23g; Fiber: 2g; Sugar: 15g; Protein: 5g

Nutrition Bonus:  Iron: 5%

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Tiffany Kingsley Contributor
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